Busters Recipes

Salt and freshly ground black pepper 4 to 5 pounds turkey wings and drumsticks 1/4 cup vegetable oil 1 large onion, cut into 1/2-inch dice 4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice 4 celery stalks, bottoms and tips trimmed, halved lengthwise, and cut into 1/2-inch dice 6 ounces tomato paste 1 cup reduced-sodium chicken broth 1/4 cup cider vinegar 12 ounces ale or good lager beer Up to 8 garlic cloves, peeled and smashed 1 cup pitted oil-cured olives 2 large fresh rosemary sprigs Cooked egg noodles, for serving Generously salt and pepper the turkey. Heat 2 tablespoons oil in a large, heavy pot or Dutch oven over high heat. Add the wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary. Once browned, remove the turkey from the pot. Reduce the heat to medium-high, add the remaining oil, the onion, carrots, and celery, and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer again. Cook about 3 to 3 1/2 hours, partially covered, over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. 577 Remove the rosemary sprigs and serve over hot egg noodles.

< Prev		Next >